At once flakey and buttery, at another savory and cheesy. There is a perfect and scrumptious balance in our Ham and Cheese Croissant Strata.
Ham and Cheese Croissant Strata
Makes 4 to 6 servings
Ingredients
- 3 tablespoons plus 2 teaspoons kosher salt, divided
- 1 cup chopped fresh asparagus (about 1-inch pieces)
- 6 large croissants, halved crosswise
- ½ cup diced fontina cheese
- ½ cup diced smoked Gouda cheese
- 6 slices deli ham, cut in half
- 1 tablespoon sliced fresh chives
- 1 teaspoon chopped fresh thyme
- 3 cups half-and-half
- 6 large eggs
- 1 teaspoon dry mustard
- ½ teaspoon ground black pepper
- ½ teaspoon paprika
- Garnish: sliced fresh chives
Instructions
- Spray an 11x7-inch baking dish with cooking spray.
- In a medium stockpot, pour water to a depth of 3 inches. Stir in 3 tablespoons salt, and bring to a boil over medium-high heat. Add asparagus, and cook until brightened in color, about 2 minutes. Drain, and transfer to an ice water bath to stop the cooking process. Drain well, and pat dry.
- In prepared pan, arrange croissants, cheeses, ham, and asparagus. Sprinkle with chives and thyme.
- In a large bowl, whisk together half-and-half, eggs, dry mustard, pepper, paprika, and remaining 2 teaspoons salt; gently pour mixture evenly over croissant mixture in pan. Let stand at room temperature for 30 minutes.
- Preheat oven to 350°.
- Cover pan with foil.
- Bake until edges are set and center jiggles slightly when pan is gently shaken, 35 to 40 minutes. Uncover and bake until slightly puffed and top is golden brown, about 10 minutes more. Let stand for 10 minutes before serving. Garnish with chives, if desired.
Notes
Serving suggestion: Serve with a simple green salad with cucumber ribbons and tomato with a zippy vinaigrette to complement the rich flavors of this strata.
